Chickpea and Potato Curry — This vegan, gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors!! Hearty, delicious, easy, ready in 30 minutes, and the leftovers freeze wonderfully!!
Quick and Easy Curry … with Potatoes!
I am a huge curry fan and was craving something with coconut milk, lots of veggies, but hearty and comforting to warm me up from the inside out.
This easy, one-skillet curry that’s ready in 30 minutes was absolutely perfect. I had all the ingredients on hand between my fridge and pantry.
It’s hearty yet healthy comfort food that’s naturally vegan and gluten-free. This curry is guaranteed to keep you full for hours between all the vegetables, potatoes, chickpeas, and broth.
This curry is a fusion of Thai and Indian flavors and ingredients.
There is intense flavor from the Thai red curry paste while the ginger and cayenne pepper bring some heat — not too much but sufficient for us.
Chickpea and Potato Curry Ingredients
The chickpea potato curry recipe includes:
- Olive or Coconut Oil
- Sweet Vidalia Onions
- Yukon Gold Potatoes
- Red Bell Pepper
Everything simmers in a broth made with:
- Thai Red Curry Paste
- Tomato Paste
- Coconut Milk
- Cayenne Pepper (optional)
- Lime juice
- Brown Sugar (optional)
We enjoyed it served with a bit of basmati rice alongside. Jasmine rice or naan are other great serving suggestions.
What’s the Best Red Curry Paste?
I love this Thai red curry paste for its smooth and rich flavor profile and don’t find the paste to be very spicy, but as a caveat, I adore spicy food. If you don’t, scale back the amount of curry paste you use.
For this recipe, I used one 4-ounce jar of it. I realize this may be too much for some people, so start with 1 to 2 tablespoons, and work up from there.
However, you’ll see as you’re making it that this recipe makes a big batch of food and I think that any less curry paste would leave things on the dull side. But of course, add to your own taste preferences.
What Are the Best Potatoes for Curry?
I used unpeeled Yukon gold potatoes in this easy curry recipe. Yukon golds are waxier potatoes that hold their shape and don’t disintegrate into the curry once cooked.
How to Make Chickpea and Potato Curry
If you’ve never made a curry with potatoes before, you’re going to adore this recipe! Here’s an overview of how the curry is made:
- To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften.
- Add the bell pepper, garlic, ginger, coriander, cayenne, and cook until fragrant.
- Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine.
- Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes.
- Add the lime juice, cilantro, and stir to combine.
Can Chickpea Potato Curry Be Made in Advance?
Yes! Whatever you can’t finish right away is great later on — either as shorter-term leftovers in the fridge or freeze them for a rainy day when you need a grab-and-reheat lunch or dinner.
Recipe Variations to Try
The great thing about curries — totally different in this context than ‘curry powder’, meaning a mixture of vegetables and protein in a sauce — is that you can add whatever vegetables or legumes you like.
For example, feel free to add or swap:
- Shredded carrots
- Stewed tomatoes
- Swap out the Yukon gold for sweet potatoes
- Add white beans or other beans
- Frozen peas
- Fresh spinach
- Or whatever you have hanging out in your produce drawer or freezer
I think of curries as a stir-fry-meets-soup, and there no rules with what to add to either those in my book. Enjoy all the wonderful flavors and dig in.
Tips for Making Chickpea Curry with Potatoes
If you’re not a fan of spicy food, scale down or omit the cayenne pepper.
I used full fat coconut milk but have used lite in previous curry recipes and it may not be quite as rich, but it’s still great.
I love all the textures in every bite including the tender (but not mushy) zucchini and red bell peppers, the hearty chickpeas, potatoes, along with the freshness the cilantro adds.
While there’s natural sweetness from the sweet Vidalia onions and coconut milk, the tomato paste and lime juice add the perfect acidic notes to balance the flavors. I also like to round out the flavors with a bit of brown sugar but it’s optional.
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Chickpea and Potato Curry
- 3 tablespoons coconut oil, olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 pound Yukon gold potatoes, diced into 1/2-inch chunks (I did not peel)
- 1 red bell pepper, seeded and diced small
- 3 to 4 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped; or to taste
- 2 to 3 teaspoons ground coriander, or to taste
- ½ teaspoon cayenne pepper, optional and to taste
- two 14-ounce cans coconut milk, use full-fat for a richer/thicker result but lite may be substituted
- 1 medium zucchini, diced into bite-sized pieces
- one 15-ounce can chickpeas, drained and rinsed (I used no-salt added)
- one 4-ounce jar Thai red curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors; start with 1 to 2 tablespoons, taste and work up from there)(http://amzn.to/2x2FbMl)
- 4- ounce can tomato paste
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 to 4 tablespoons lime juice
- ¼ to ⅓ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
- 1 to 2 tablespoons light brown sugar, packed; optional and to taste
- To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.
- Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Adapted from Sweet Potato Chickpea Coconut Curry
Nutrition information is automatically calculated, so should only be used as an approximation.
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